Effect of red dragon fruit (Hylocereus polyrhizus) peel and pulp on jelly candy chemical composition and acceptance

Abstract

Abstract Dragon fruit (H. polyrhizus) is one type of fruit that is favored by many people. It has a dietary fiber content of 10.1 g/100 g; vitamin A 102.13 µg/100 g; vitamin C 420.27 µg/100 g and vitamin E 105.67 µg/100gr. This study aimed to determine the effect of the peel and pulp of red dragon fruit addition on the chemical composition of jelly candy and the acceptance of panelists. Different percentage of red dragon fruit pulp (50 g, 55 g, 60 g, and 65 g) was added to jelly candy. The study was performed by using completely randomized design with four replicates and data was analyzed by using SPSS 22. Chemical composition measured were water content, vitamin C and sugar content. Then, the 25 panelists used a five-point hedonic scale to evaluate the rate of acceptance toward dragon fruit jelly candy including texture, aroma, color and taste. The highest acceptance rate of jelly candy was the P3 treatment with a composition of 150 g dragon fruit peel + 60 g dragon fruit pulp + 290 g sugar flour. The chemical composition of P3 jelly candy was water content of 25.6%, sugar content of 53.7%, and vitamin C of 0.03%.